Barb's Nicer-Roni
Source of Recipe
Barb Schaller, Burnsville, MN
List of Ingredients
Mom's Nicer-Roni
Recipe By: Barb Schaller
Serving Size: 4
I made kits for Chris and Jamie for Christmas 2004. They loved it.
It's good and not nearly as salty as Rice-A-Roni. I powder the dried
onions because SIL is peculiar.
2 teaspoons beef bouillon granules
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon dried onions, ground in a mortar and pestle
1/2 teaspoon dried basil
1 teaspoon celery leaves, (from George Shirley)
1/4 cup vermicelli, broken into small pieces
3/4 cup long grain white rice
Combine the first group of ingredients and set aside.
In a large skillet, melt 1-2 tablespoons of butter and add the rice and
vermicelli. Stir over medium-high heat until vermicelli browns.
Sprinkle over the dry mixture and add 2 cups hot water (it will steam
and sputter, so be careful). Cover and cook over low heat for about
12-15 minutes until rice is tender.
Or for more:
Mom's Nicer-Roni Seasoning - 10 pkgs
Recipe By: Barb Schaller
8 1/3 tablespoons beef bouillon granules
3 1/3 tablespoons dried onions, ground in a mortar and pestle
3 1/3 tablespoons dried parsley
1 2/3 tablespoons dried basil
1 2/3 tablespoons dried thyme
1 2/3 tablespoons celery leaf, ground (from George Shirley)
Combine. Use 2 tablespoons for 2 cups rice, 3 tablespoons broken
vermicelli or other small pasta, and 2-1/4 cups water.
Recipe
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